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Sunday, 22 May 2011

Pecan and Butterscotch cookies

I still had some leftover butterscotch chips and was debating what to bake with them. I then saw this recipe on cookie sleuth's blog and knew I wanted to make it. I love the combination of butterscotch and pecans. It was a nice, crunchy, semi-sweet cookie with a good "oaty" flavour which makes it seem healthier! A definite improvement on these oatmeal scotchies I made earlier in the year.

tablespoonfuls of dough

cross section

227g butter

85g brown sugar

50g caster sugar

2 eggs

1 teaspoon vanilla extract

210g plain flour

1 teaspoon baking powder

1/2 teaspoon salt

250g rolled oats

100g chopped pecans

220g butterscotch chips

Preheat oven to 180C.

Line 2 baking sheets with greaseproof paper.

Cream butter, sugars, eggs and vanilla extract.

Stir in flour, baking powder and salt.

Add the pecans and butterscotch chips and mix well.

Using an ice cream scoop or a tablespoon, place dough onto the prepared baking sheet and bake for 20-25 minutes.

Allow to cool on the sheet for 5-10 minutes before transferring to a wire rack to cool completely.

These look excellent! I adore butterscotch. Wow. I wish that I had your cookies in front of me for dessert after my dinner this evening. Of course, I'd have polished them all off so none left for the next day, but one could always shop for more butterscotch chips...

I've had to turn word verification back on as I've had a lot of problem with spam lately, Apologies! Please, please do leave a comment - I appreciate every one of them and will reply to all of them. Thanks!

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About Me

Hi! My name is Ros and I've discovered a new passion in life - baking! It's really fun trying new recipes and perfecting old ones. I love experimenting with different flavours and textures and am slowly getting better at cake decorating.
As of Feb 2016, I've started a new blog all about spiralizing called atwirlywhirly blog. This is completely different to my baking blog and I hope it will also appeal to my readers.